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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I received this wonderful recipe from our daughter-in-law, who is from Athens, Greece. Ingredients:
1 to 1-1/4 pounds broiler/fryer chicken, cut up |
2 to 3 tablespoons olive oil |
2 medium carrots, cut into 1-inch pieces |
1 medium potato, cut into 1/2-inch cubes |
1 small onion, quartered |
1 teaspoon minced fresh parsley |
1 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/8 teaspoon garlic powder |
salt and pepper to taste |
1 to 2 tablespoons lemon juice |
Directions:
1. In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken.
2. In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice.
3. Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender. Yield: 2-3 servings.
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